Super Simple Egg Fried Rice Recipe | Wok Wednesdays


Hey guys, for the Kickstarter campaign, we’ve
got loads of different rewards, and one of them is a poster. It’s an ‘it’s a’bao time’ poster. The first design looked like some sort of
bao that was exploding out of the world. It didn’t quite work. Anyway, we got there in the end. You’ll love it. Get involved with Kickstarter! Hi guys, Jeremy here from School of Wok, Covent
Garden. It’s Wok Wednesday, and this week it’s real
wok cooking. How to learn the basics of a simple egg fried
rice. So I know we’ve got numerous fried rice recipes
on the channel, but we’ve been asked a few times for a simple fried rice res- uhhhh. But we’ve… pfft. We’ve been asked a few times for just a simple
fried rec… Fried rice! Fried rice. So we’ve been asked a few times for just a
simple fried ride recipe, but more importantly how to perfect your fried rice. So I’m gonna talk a lot about the heat and
how to change the heat with the wok to get that perfect fried rice. First off, I’m gonna crack and beat my egg. Of course, in takeaways and restaurants, you’ll
have a whole load of beaten egg ready. You can just cook a fried egg into your fried
rice too. Either way, absolutely fine. The first thing you cook in your fried rice
in always your egg. Now, when you start your wok, you want your
wok to be on a really good heat. I’m gonna start with a fair amount of oil
– it’s about half a tablespoon, or just over, and on a high heat. Wait for your wok to be really nice and hot. Over the top, swirl. That’s immediately smoking up, which makes
me know that it’s definitely hot enough. When it’s hot, your egg goes in. Pour it in carefully and it’ll bubble up slowly,
and then bring your heat down slightly, and push into your egg. At this point, don’t stir too much, just swirl
it around, swirl it around. You can see now, because I’ve taken that heat
down, it’s not burning my egg. Push that to the back, to allow space for
your rice. Bring the heat back up. High heat, smoking hot, your rice goes in. Day old rice is best, but most importantly,
not too wet rice. So it wants to be dried out a little, and
we’re gonna push into it. At this point in time, I’m not changing the
heat at all, I’m just moving the heat around with my ladle. Push into it to separate out the grains of
rice. If you feel at any point that you’re getting
a slight char or burn on any grain of rice, that’s when you need to cool your wok down
somehow. There’s numerous ways, and if you’ve seen
the rest of the videos, you’ll know my ways of cooling your wok down. The first one, stirring. The second one, pushing and folding. Pushing and folding. The third one, which is really useful for
a fried rice, a wok toss. Long push forward, quick flick back, and you
can see, because of the right amount of heat, it’s skipping around the wok, but it’s not
burning. It’s still got that nice whiteish colour. My peas – they’re frozen peas – straight in. Nice and simple. At the point when your rice grains are separating
out nicely, flick those through, and I’m just gonna season this very naturally with a bit
of light soy sauce and some sesame oil. And you can see that constant movement, but
more importantly, no sticking at the bottom of my wok. And still, my rice grains are nice and white,
and they have no char or burnt colour. Light soy sauce, and sesame oil. Not too much. On a high heat, just as a pour the sauce in
so that it skips off the bottom of that wok. I’m just gonna bring that heat down a little,
so that my rice doesn’t burn. A little drizzle of sesame oil. That sauce, if it starts to stick a little,
just give it a good scrape on the bottom. Now, we know that our rice is cooked nicely
when I make a little hole, and you can see the little grains of rice jumping up. Dancing rice. Pop, pop! Once you’ve got dancing rice, and you haven’t
charred your rice, then it’s ready. Now, this is why fried rice teaches you about
wok cooking, because if you’ve understood your heat, and you’ve gone up and down at
the right times, then you should finish with a clean wok. That’s how to make a proper egg fried rice. So, it really is very simple. Most importantly, the colour’s good, it doesn’t
look burnt. It’s all about heat control. All cooking starts with simple techniques. If you like this recipe and you wanna learn
more, don’t forget, subscribe to our channel.

69 comments on “Super Simple Egg Fried Rice Recipe | Wok Wednesdays”

  1. Cufking Buoy says:

    There goes my 1st like n comment.. love your videos guys #SchoolofWok

  2. Joe Schneider says:

    Did I miss seeing a seasoning step, or is the only salt coming from a tablespoon of light soy sauce? It just seems like it needs a hit of salt and some white pepper.

  3. Jeremy Morrison says:

    nicely done Jeremy

  4. Andrew Smith says:

    Great recipe just a shame i can’t cook rice been showed many times always sticks and burns please show me a easy way

  5. CyJeren says:

    carbon steel wok!

  6. Colin Gibson says:

    Hey guy question please I brought a preseaoned wok . it arrived with a food grade covering to remove they say get it hot with some vegetable oil . this is supposed to soften the covering so that you can use a paper towel to remove. well it removed the bottom third but no more. with out taking steel wool to it what do you suggest please

  7. Dominic Douglas says:

    I've been enjoying cooking with my wok for about 6 months give or take. Always nice to know the techniques I am learning and putting into practice are whats being shown, Thanks for the video Jeremy.

    No greater reward then cooking your favorite dishes.

  8. DARREN NICH says:

    so why dos my rice seem to stick more after adding my soya sauces light and dark
    is my heat to high do you thing ..thanks

  9. Gary B. says:

    Thanks for the video Jeremy can’t wait for Wednesday’s have a good day

  10. Joshua Bonnelle says:

    Awsome sauce!

  11. MrTheodude says:

    I'd really like to know what brand/model cooktop you folks are using – is it an Equipex? Gas, electric or induction?

  12. centpushups says:

    No dishes to clean sweet.

  13. Victoria Hollis says:

    Hi Jeremy what make and model of hob do you have? It looks so sleek and I'm looking for a new one

  14. mainimum says:

    1:03 Fried Ride. But afterwards, you got it right haha! love your vids, keep up your work!!

  15. David Suttles Jr. says:

    Eating with those barbaric utensils (spoon), how dare you.

  16. Buysome Bitcoin says:

    I had a surplus of hard boiled eggs on hand, so I chopped them coarsly and threw them in with the rice and veg. Turned out pretty good!

  17. DARREN NICH says:

    thanks guys.i usually cook my rice let it cool then freeze it
    and take what i need and let it defrost .maybe its holding
    a lot more moisture because i have frozen it .than if i justed
    cooked it and let it cool then put it in the fridge for over night.

  18. N. B. says:

    Without getting upset. but you are doing the most ordinary Chinese preparations.

  19. McChicken KIng says:

    Enjoy the vids, salt and pepper chicken recipe would be good

  20. solarisdreams says:

    Don't subscribe because you will instantly gain 10lbs. JK! SUBSCRIBE NOW because you will instantly be happier through eating well. Do it! 👨🏻‍🍳

  21. SUNNY PARK says:

    it can't be more simple to make than this!!! lovely!

  22. Vincent Martin says:

    Love the recipe and it leaves more for one to put their own flare on it.

  23. AiGi says:

    i hope to find a good wok like Chef Jeremy's

  24. nitelite78 says:

    Just needed a little half teaspoon of MSG.

  25. Anthony Murphy says:

    This has just made me quit wok cooking. I have a induction glass top stove and 5 woks none will do this. They simply wont cook on a wok so guess I'm done. I REALLY want to but I've asked and I guess you cant season and cook on these stoves either. Sorry loved your videos and wanted to cook like this

  26. R G says:

    Please show us how to cook Salt and Pepper Squid, Chicken Wings or Porkchops.

    Thanks in advance!

  27. Brian Port says:

    Some curry chicken take away style on top, it would be just perfect 🙏🙏🙏😋

  28. Roosevelt Franklin says:

    Can you guys improve the shot with Jeremy and the table shown at the same time?

  29. Dan Johnson says:

    Tummy and the head baby…. Tummy and the head! 😉

  30. Daz io says:

    Jeremy, thank you for yet another great, insightful video. Something tasty to add to my growing number of wok cooked dishes.

  31. SicknoteSyd says:

    Can someone explain, please. Isn't the egg overcooked? It's been in the wok for 4-5 minutes. (Cooking scrambled eggs that long would be for the bin.) Thx.

  32. sil3ntturtl31337 says:

    Half a tablespoon of oil?

  33. Kari Kari says:

    great video

  34. roof pizza says:

    Never trust a 'Chinese' cook with a British accent. That's the lamest looking fried rice I've ever seen. No onions, no pepper, no MSG, no nothing.

  35. Proximo011 says:

    You have the funnest and the best asian food channels I´ve seen. Can watch these vidoes for hours on end, or until I get really hungry 😀

  36. ilya Elric says:

    Even simple east-asian food looks amazing

  37. weckfurt daigre says:

    thank you

  38. greatboniwanker says:

    Really surprised that the color comes more from the sauce than from the heat! THANKS for sharing!

  39. Jamaa L says:

    This is one of my favorite channel on youtubes.

  40. Cheftekar D says:

    What type of rice is it? That’s what I always wonder when it comes to Chinese style fried rice. Thanks!

  41. qwerty says:

    Have you guys seen salt added to it!

  42. Vaishali Bhoras says:

    Overcooked eggs… no nutrients left in it.

  43. Ruzhyo Phoenix says:

    I love the fact you leave the blunder/outtake in. It makes this guy seem all the more genuine and I believe him more than others.
    Don't ever change and my taste buds will love you forever!

  44. Paul Caple says:

    I cook my egg first then take it out and chop it up. It is reliable but less efficient than your method. I also use a Chinese or is it a Cantonese wok scoop. My favourite wok is Cantonese style and I bought it in 1988 I think. It is totally black now and and completely non stick. However Chinese and Asian food is a cultural thing and I am very much still learning.

  45. Brett Keepin says:

    I have a normal gas cooker, every time I try this as soon as I put in the rice I lose the heat and it goes mushy, any tips?

  46. Tongyao Pu says:

    3:48 perfect British fried rice lol

  47. Z.B. says:

    Love your videos!

  48. BoB the Budgie says:

    A New Sub here and just ordering wok! 🙂

  49. Wim M says:

    Add some Sambal Oelek, makes an awesome dish.
    Thanks

  50. Lord Flashheart says:

    Always loved Chinese cooking, just started to do it myself, bought a Chinese wok from a Chinese grocer's, I'm looking for some vegetable stir fry dishes, nice n quick and tasty, what kind of sauces can you recommend, that will compliment the veg, please Jeremy

  51. Charles Simmons says:

    Will uncle bens rice work

  52. Bernadine Cabanas says:

    Thanks for the helpful tips😊

  53. John Wilkinson says:

    peas have no place when it comes to rice….

  54. Andre B says:

    how do all cooks always get the spoon measurements so wrong? the oil is dfinetly not 'half a tablespoon', more like 2 to 3 tablespoons. more like half a frickin soup ladle since its in one

  55. Gabby Cattell says:

    thanks jeremy awesome simple dish to make many thanks from west wales love the channel keep up the good work..

  56. Curries With Bumbi says:

    Hi, I have a question. While frying the rice should the heat of stove be medium or high. Whenever I make fried rice it comes out great but some rice always sticks to the bottom of my pan. Would love to hear your advice. Thanks 🙏🏾

  57. YorGrace Gaming says:

    This is the best video I jave seen so far. He explains so much that many other videos do not explain. Kimda like the show Good Eats

  58. Alex Comer says:

    I can't find peas like that here, what brand are those? They look so big and delicious.

  59. Seemal Usman says:

    What metal wok is this?

  60. 🔹Papalouie765🔹 says:

    Any substitutes for the sesame oil? I'm going to try this out tomorrow!

  61. roblox thuglife-roblox games says:

    Give it more seasoning so bland😬

  62. Didida says:

    1:15 vid start

  63. nikki rai says:

    first of all I'll break and beat 'my egg's😂

  64. Cresent and star says:

    Sushi rice is better, rice from a rice cooker

  65. Sat NakS says:

    No msg?

  66. joshmoto says:

    Just had a go at this with some freshly cooked jasmine rice and all your other ingredients. I had a nice clean wok at the end and a tasty bowl of egg fried rice. Thanks 👍

  67. cristian moreno says:

    could someone please tell me the kitchen he is using that has that wok indent? I'd like that

  68. Steve Coates says:

    Good vid although ive tried sooo many of these recipes but none of them come out like the takeaway stuff. I think the chinese have a little secret tgeyre not giving away??

  69. Crash Gaming says:

    If that's half of tablespoon I'll shoot my foot.
    When is the last time you actually had a tablespoon in your hand?!
    There was at least 5 tablespoon worth of oil in that ladle.

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